Crisp Chicken Parmesan with Alfredo Rigatoni

By Sprig Originals ✓ · cooked up in Sprig

Pan-fried cutlets stay shatteringly crisp because the sauce goes on sparingly and the mozzarella melts fast under the broiler instead of steaming in the oven. A quick pan Alfredo tossed with rigatoni turns it into the full Italian-American plate you'd get at a good regional trattoria.

Ingredients

• 2 large boneless skinless chicken breasts (about 1 1/2 lb total)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tbsp water
• 1 1/4 cups panko breadcrumbs
• 1/2 cup finely grated Parmesan
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 3/4 cup vegetable oil, for pan-frying

• 2 cups jarred marinara sauce
• 1 clove garlic, grated
• 1 pinch red pepper flakes
• 6 oz low-moisture mozzarella, coarsely grated
• 1/4 cup grated Parmesan
• 8 leaves fresh basil, torn

• 10 oz rigatoni
• 3 tbsp unsalted butter
• 1 clove garlic, minced
• 1 cup heavy cream
• 1 cup finely grated Parmesan
• 1 pinch freshly grated nutmeg
• kosher salt and black pepper, to taste

Instructions

1. Halve each chicken breast horizontally to make 4 cutlets. Lay each between two sheets of plastic wrap and pound with a rolling pin or heavy skillet to an even 1/3 inch. Season both sides with the salt and pepper and let sit at room temperature 15 minutes.
2. Set up three shallow dishes: flour in the first; eggs beaten with 1 tablespoon water in the second; panko tossed with 1/2 cup Parmesan, oregano, and garlic powder in the third. Dredge each cutlet in flour (shake off excess), then egg (let it drip), then press firmly into the panko on both sides. Set on a rack and let the breading set for 10 minutes.
3. Warm the marinara in a small saucepan over medium-low heat with the grated garlic and red pepper flakes, about 5 minutes, then keep warm off the heat. Position an oven rack 6 inches below the broiler and heat the broiler to high.
4. Bring a large pot of well-salted water to a boil for the pasta. Cook the rigatoni 1 minute shy of the package time, reserving 1 cup pasta water before draining.
5. While the pasta cooks, heat the vegetable oil in a large heavy skillet over medium-high until it reads 350°F or a panko crumb sizzles immediately, about 1/4 inch deep in the pan. Fry the cutlets two at a time, 2 1/2 to 3 minutes per side, until deep golden and the internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet — never paper towels — and repeat with the remaining cutlets.
6. Spoon 2 tablespoons of warm marinara onto a broiler-safe sheet pan or shallow baking dish for each cutlet, then set the cutlets on top. Spoon another 2 tablespoons of sauce down the center of each cutlet, leaving a 1-inch border of bare crust all around. Top with the mozzarella and remaining 1/4 cup Parmesan.
7. Broil 2 to 4 minutes, watching constantly, until the cheese is bubbling with dark blistered spots. Remove and scatter with torn basil.
8. Finish the pasta: melt the butter in a wide skillet over medium heat, add the minced garlic and cook 30 seconds until fragrant. Pour in the cream and simmer 2 to 3 minutes until slightly thickened. Reduce heat to low, add the drained rigatoni, and toss in the 1 cup Parmesan a handful at a time until glossy, loosening with splashes of pasta water as needed. Season with nutmeg, salt, and pepper.
9. Serve each cutlet immediately alongside a nest of Alfredo rigatoni, with the remaining marinara on the side for dipping.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem